WHAT IS BROWN SAUCE CHINESE RECIPES

Name: Chinese Brown Sauce
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 2 baby Pak Choi - sliced lengthways; 2 nice fat carrots - peeled and sliced into 5 mm slices; a handful of bean-sprouts; 4-5 shiitake mushrooms - sliced; 3 spring onions - sliced; 1-inch ginger - peeled and finely chopped to make about 2 teaspoons; 1 fat garlic clove - very finely chopped; 1 tablespoon groundnut oil (peanut oil); 1 tablespoon cornflour; 1 ½ tablespoons oyster sauce; 1 tablespoon dark soy sauce; 2 tablespoons caster sugar; a pinch of white pepper; 150ml water; 1 ½ tablespoons Shaoxing (Chinese rice wine)

VEGETABLES IN CHINESE BROWN SAUCE | A GLUG OF OIL

Vegetables in Chinese Brown Sauce | A Glug of Oil image

Brown sauce is the essential secret, the all-purpose stir-fry sauce.

Provided by Jan Bennett

Total Time 10 minutes

Prep Time 7 minutes

Cook Time 3 minutes

Number Of Ingredients 15

Ingredients

2 baby Pak Choi - sliced lengthways
2 nice fat carrots - peeled and sliced into 5 mm slices
a handful of bean-sprouts
4-5 shiitake mushrooms - sliced
3 spring onions - sliced
1-inch ginger - peeled and finely chopped to make about 2 teaspoons
1 fat garlic clove - very finely chopped
1 tablespoon groundnut oil (peanut oil)
1 tablespoon cornflour
1 ½ tablespoons oyster sauce
1 tablespoon dark soy sauce
2 tablespoons caster sugar
a pinch of white pepper
150ml water
1 ½ tablespoons Shaoxing (Chinese rice wine)

Steps:

Mix the brown sauce ingredients together in a small bowl and set aside.
Heat up your wok and the oil.
Once it's really hot, add the ginger and garlic and stir-fry for a few seconds. Throw in the prepared vegetables and stir-fry for a minute.
Give the sauce a quick stir, have a taste and add a little more oyster sauce and soy sauce if you think it needs it.
Add the sauce to the vegetables in the wok.
Continue to stir-fry until the sauce thickens a bit and by which time the vegetables should be perfectly cooked - not overcooked.
Serve immediately with some nice egg-fried rice or whatever else you fancy.

VEGETABLES IN CHINESE BROWN SAUCE | A GLUG OF OIL

Vegetables in Chinese Brown Sauce | A Glug of Oil image

Brown sauce is the essential secret, the all-purpose stir-fry sauce.

Provided by Jan Bennett

Total Time 10 minutes

Prep Time 7 minutes

Cook Time 3 minutes

Number Of Ingredients 15

Ingredients

2 baby Pak Choi - sliced lengthways
2 nice fat carrots - peeled and sliced into 5 mm slices
a handful of bean-sprouts
4-5 shiitake mushrooms - sliced
3 spring onions - sliced
1-inch ginger - peeled and finely chopped to make about 2 teaspoons
1 fat garlic clove - very finely chopped
1 tablespoon groundnut oil (peanut oil)
1 tablespoon cornflour
1 ½ tablespoons oyster sauce
1 tablespoon dark soy sauce
2 tablespoons caster sugar
a pinch of white pepper
150ml water
1 ½ tablespoons Shaoxing (Chinese rice wine)

Steps:

Mix the brown sauce ingredients together in a small bowl and set aside.
Heat up your wok and the oil.
Once it's really hot, add the ginger and garlic and stir-fry for a few seconds. Throw in the prepared vegetables and stir-fry for a minute.
Give the sauce a quick stir, have a taste and add a little more oyster sauce and soy sauce if you think it needs it.
Add the sauce to the vegetables in the wok.
Continue to stir-fry until the sauce thickens a bit and by which time the vegetables should be perfectly cooked - not overcooked.
Serve immediately with some nice egg-fried rice or whatever else you fancy.

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